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Pan-poached Salmon With Light Lemon Herb Sauce

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CATEGORY CUISINE TAG YIELD
Seafood, Vegetables Diabetic, Seafood 4 Servings

INGREDIENTS

1 c Water
1/2 t Vegetable-flavor instant
bouillon
2 8-oz salmon steaks 3/4"
to 1"
1 T Lemon juice
1 t Fresh parsley, chopped
1 T Fresh chives, chopped

INSTRUCTIONS

Bring water and bouillon to a boil in large NONSTICK skillet. Arrange
salmon steaks in skillet.  Reduce heat; cover and simmer 6 minutes or
until fish flakes easily with fork.  With slotted spatula, transfer
fish to warm serving platter; cover loosely to keep warm. Add lemon
juice to liquid in skillet; cook over high heat for 2 - 5 minutes or
until sauce is reduced to about 1/4 cup, stirring frequently. Stir in
parsley and chives. Stir in parsley and chives. Spoon over salmon. 4
servings. Food Exchanges per serving: 3-1/3 LEAN MEAT EXCHANGES; CAL:
190; FAT: 10g; CHO: 75mg; CAR: 0g; SUGARS: 0g; PRO: 24g; Source: Fast
and Healthy Magazine, Mar/Apr, 1995 Brought to you and yours via  Nancy
O'Brion and her Meal-Master. 1:202/711 Sat 20 May 95 04:07  Posted to
MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Nov  08, 98

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 11
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 547mg
Potassium: 87.6mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 1.7g


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